Rabbit Recipes for your Homestead
The reward for the homesteader raising their own meat rabbits culminates in the kitchen. Those of you that never tasted rabbit are in for a surprise, not only is it nutritious and versatile, but incredibly delicious!
Rabbit meat has many similarities to chicken as they are both white meats and share a similar consistency and appearance when processed. In fact you can use many chicken recipes with your rabbit!
However rabbit meat is not chicken, I find it has a much more delicate flavor that can be overpowered with some chicken recipes.
- 1 cut up rabbit fryer
- half a cup of sliced mushrooms
- 3 small white onions
- 1 cup of white wine
- 3 Tbsp of butter
- flour, salt and pepper
- Dust the rabbit lightly with the flour, salt and pepper
- Brown both sides in butter
- Add chopped onions and wine – Cover and simmer for 30 min
- Add mushrooms and cover and simmer for an additional ten minutes
- Serve with gravy from the pan dripping
- 1 rabbit
- 1 tbsp of butter
- 1 tbsp of oil
- 1 chopped onion
- 1 cubed apple
- 2 tbsp of rasisins
- 1 clove of crushed garlic
- 2 tbsp of coconut
- 1/4 tbsp of chili powder
- 4 teaspoons of curry powder
- 2 teaspoons of thyme
- 1 1/2 cups of rabbit stock
- 1 bannana sliced
- salt and pepper
- Simmer the rabbit for about 45 minutes untill tender
- Take the meat of the bones and cut into 1 inch cubes
- Return the bones to the stock
- Melt butterand oil into a heavy pot and add the apple, raisins, garlic, onions and coconut. Mix well.
- Add the chili, curry, herbs, salt and pepper. Cook for five minutes stirring often.
- Add the rabbit meat and stock, allow it to gently simmer for about an hour, then add the bannana, stir, and cook for another twenty minutes.
- 1 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 rabbit, cut for frying
- 1 egg, well beaten
- 1 tablespoon water
- 1 cup dry breadcrumbs
- 6 tablespoons lard or 6 tablespoons bacon drippings
- 1 cup water
- Combine the flour, salt and pepper.
- Dredge the rabbit pieces in the seasoned flour.
- Combine the egg and 1 tablespoon water.
- Dip the rabbit pieces in the egg.
- Coat the pieces well with bread crumbs.
- Brown on all sides in the hot lard or bacon drippings.
- Slowly add 1 cup water to the skillet and cover tightly.
- Simmer 1 hour or more until tender.
- 3 pounds rabbit meat, cleaned and cut into pieces
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 1/2 pound bacon, diced
- 1/2 cup finely chopped shallots
- 1 clove garlic, finely chopped
- 1 cup dry red wine
- 1 cup water
- 1 tablespoon chicken bouillon granules
- 1 tablespoon currant jelly
- 10 black peppercorns, crushed
- 1 bay leaf
- 1/4 teaspoon dried rosemary, crushed
- 2 teaspoons lemon juice
- 3 tablespoons water
- 2 tablespoons all-purpose flour
- 1/8 teaspoon dried thyme, crushed
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Beer Braised Rabbit
- 2 -2 1/2 lbs dressed rabbit cut up
- 2 tablespoons olive oil
- 3 medium potatoes, peeled and halved
- 3 -4 carrots, peeled and bias-cut in 1 inch pieces
- 1 onion, thinly sliced
- 1 cup beer
- 1/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1/3 cup cold water
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- paprika (to garnish)
- parsley (to garnish)
- In a crock-pot, place potatoes, carrots and onion.
- Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
- Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
- cover and cook on high heat setting for 3 1/2- 4 hours.
- Remove meat and drain vegetables.
- Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
- Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
- Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
- Stir into reserved liquid; cook, stirring constantly until thickened.
- Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
- Note: This can be baked in an oven-proof casserole rather than a crock-pot.
- Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
- 1 tablespoon olive oil
- 1/2 cup (about 50g) ground almonds (almond meal)
- Half an onion and one clove of garlic, roughly chopped
- 2 tablespoons parsley, tough stalks removed
- one teaspoon each of ground paprika, fennel seeds, ground cinnamon,
- salt and pepper
- 1 rabbit, chopped into roughly evenly sized pieces
- 1 egg
- tomato sauce
- Coat the inside of a slow cooker with olive oil and turn on low.
- Put the almonds, onion, garlic, parsley and seasonings in a food processor. Pulse until finely chopped.
- Add the meat and egg and pulse a few times until well mixed but not so long that it’s a paste.
- Form into balls about the size of a walnut (in its shell).
- Pour about a third of the tomato sauce into the bottom of the slow cooker.
- Place a layer of meatballs (about half) gently on top.
- Add another layer of sauce and meatballs and top with the remaining sauce.
- 2 lbs rabbit, ground
- 1 lb pork butt or 1 lb pork shoulder, ground
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 2 teaspoons fresh thyme, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh basil, minced
- 3 tablespoons fresh parsley, minced (flat-leaf preferred)
- 1 tablespoon garlic, peeled and minced
- 1 cup green onions or 1 cup shallot, thinly sliced
- 1/2 cup onion, minced
- 1 egg
- 3/4 cup chicken stock or 3/4 cup rabbit stock
- 1/2 cup fine breadcrumbs
- 2 tablespoons parmesan cheese, grated
- casing (you’ll need 7 natural pork casings)
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Combine all ingredients except the casings in a large bowl; blend thoroughly with your hands.
- Transfer mixture to a plastic container, cover and refrigerate 24 hours.
- Fill the casings and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Preheat oven to 300°F.
- Place the sausage links in a shallow pan with an inch of water; bake uncovered for an hour.
- Place sausage links under broiler and cook until brown on top, about 5 minutes.
- Serve hot.
Do You have any rabbit recipes or comments? Your feedback is appreciated!